gassate

Gassate is an Italian term used to describe liquids that have been carbonated, meaning they contain dissolved carbon dioxide under pressure. In common usage, it appears in phrases such as acqua gassata (carbonated water) and bibite gassate (carbonated beverages).

The word derives from the process of gasazione or gasatura, where carbon dioxide is dissolved into a liquid under pressure. In Italian, gassate can function as both an adjective and a plural noun referring to carbonated drinks. The term is often contrasted with still or naturale, meaning non-carbonated.

Production and properties vary by product. Carbonation is achieved by infusing a liquid with CO2, typically at controlled pressures. The level of carbonation is described in volumes of CO2; beverages usually range from lightly carbonated to highly carbonated. Temperature, pressure, and formulation influence the perception of fizz, tartness, and mouthfeel. Water can be gassata (carbonated water) or disegual throughout the bottle, while soft drinks and sodas are commonly labeled as gassate.

Labeling and classification vary by region and product type. In many contexts, acqua gassata is distinguished from acqua naturale (still water) and acqua frizzante is used to indicate lighter carbonation. Similarly, bibite gassate encompass a broad range of flavored carbonated beverages, from sodas to sparkling mineral waters. The terminology reflects consumer expectations about fizziness, flavor, and packaging.

See also: carbonation, carbon dioxide, beverage technology, mineral water.